Sunday, September 23, 2012

Honey mustard chicken wings

Busy..busy..busy...that's how things have been these past few days. You may have noticed that most of my posts of late have mostly been about recipes...that's  because my projects have been temporarily put on hold thanks to my busy schedule. I have some finished projects that I can't wait to show you but the articles are still awaiting publication from Yahoo! She. I won't be able to share them until then. Anyway, although my projects have been reluctantly put on hold I still have managed to engage in some cooking (we all gotta eat, right?). I am happy to share this Rachel Ray recipe. The cookbook has been lying around my parent's house since around the time I was planning my wedding (it's been a while)and I believe I have gone through each of the pages but surprisingly none of the recipes appealed to me. I guess, its mainly because most of the ingredients are not that readily available and also partly because the book didn't show photos of majority of the dishes. It was only a few days ago when I "discovered" this recipe. The ingredients, the kind that you would ordinarily find in any pinoy's fridge and pantry, appealed to me. Best of all, it said that the recipe is a great alternative to buffalo wings. Although I have to admit, I'm not so sure about that but this recipe will definitely be part of our regular dishes. 

Chicken wings
Canola oil
1/3 cup mustard
½ orange juice               
Hot sauce
2 tbsp soy sauce
Pepper flakes
3 tbsp honey
Cilantro or parsley,

Preheat oven to 400F
Season chicken with salt and pepper
Add oil to a hot pan. Lay wings in a single layer and brown on each side
To make the sauce combine mustard, orange juice, ginger, hot sauce, soy sauce, pepper flakes and honey
Allow to simmer. Remove ginger
Pour over the browned wings. Place in a skillet/ oven proof pan and roast for 20-30 minutes. Turn wings once they are halfway through cooking time
Remove from oven. Sprinkle chopped cilantro or parsley before serving


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